Mazatlan-Style Sopitos
Posted: Fri Sep 23, 2011 6:02 pm
Mazatlan-Style Sopitos
Like many Mexican standbys, sopitos vary from region to region. Mazatlan sopitos, also called gorditas, are made with thick tortilla-like shells and tomato sauce.
Ingredients:
Shells:
2 cups corn masa harina
Water
Vegetable oil, for frying
Toppings:
1 can refried beans
1 12-ounce package chorizo
1 red onion, sliced thinly
1 carrot, shredded
1 head diced iceberg lettuce
1 cup cojita cheese, crumbled
Sour cream, to garnish
Sauce:
1 8-ounce can tomato sauce
24 ounces water (fill the empty can 3 times)
1/2 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon vinegar
Salt and pepper, to taste
Preparation:
Shells:
Put masa harina in a large mixing bowl and add water 1/2 cup at a time, mixing thoroughly, until a stiff dough forms. Form into about five 6-inch discs about 1/2 thick. (If you don’t have a tortilla press, use a rolling pin, or press between two plates.)
Over medium heat, lightly brown the shells on a griddle. While each shell is still hot, lay it flat, and pinch and raise the edges to form a shallow crust. Heat oil in a deep skillet over medium heat, then fry the sopito shells until golden brown. Drain off oil and allow to cool.
Heat refried beans in a saucepan over medium heat. Take casing off chorizo and crumble, then brown over medium heat.
Sauce:
Stir together tomato sauce, 24 ounces water, garlic powder, oregano, vinegar, salt and pepper. Cook over medium heat about five minutes.
Service:
Top each sopito shell with refried beans, chorizo, red onion, carrot, lettuce, cheese, sour cream and sauce.
Like many Mexican standbys, sopitos vary from region to region. Mazatlan sopitos, also called gorditas, are made with thick tortilla-like shells and tomato sauce.
Ingredients:
Shells:
2 cups corn masa harina
Water
Vegetable oil, for frying
Toppings:
1 can refried beans
1 12-ounce package chorizo
1 red onion, sliced thinly
1 carrot, shredded
1 head diced iceberg lettuce
1 cup cojita cheese, crumbled
Sour cream, to garnish
Sauce:
1 8-ounce can tomato sauce
24 ounces water (fill the empty can 3 times)
1/2 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon vinegar
Salt and pepper, to taste
Preparation:
Shells:
Put masa harina in a large mixing bowl and add water 1/2 cup at a time, mixing thoroughly, until a stiff dough forms. Form into about five 6-inch discs about 1/2 thick. (If you don’t have a tortilla press, use a rolling pin, or press between two plates.)
Over medium heat, lightly brown the shells on a griddle. While each shell is still hot, lay it flat, and pinch and raise the edges to form a shallow crust. Heat oil in a deep skillet over medium heat, then fry the sopito shells until golden brown. Drain off oil and allow to cool.
Heat refried beans in a saucepan over medium heat. Take casing off chorizo and crumble, then brown over medium heat.
Sauce:
Stir together tomato sauce, 24 ounces water, garlic powder, oregano, vinegar, salt and pepper. Cook over medium heat about five minutes.
Service:
Top each sopito shell with refried beans, chorizo, red onion, carrot, lettuce, cheese, sour cream and sauce.